FOR ROASTING:
– 1 tsp ghee / clarified butter, 1 cup vermicelli / semiya
FOR MASALA PASTE
– handful coriander, handful mint / pudina
1 chilli
OTHER INGREDIENTS:
– 2 tbsp ghee / clarified butter, 2 bay leaf, 3 pod cardamom, 1 inch cinnamon, 4 clove, 1 star anise, 1 tsp cumin / jeera, 15 whole cashew / kaju, 1 onion, finely chopped, 1 tsp ginger garlic paste, ½ capsicum, finely chopped, ½ carrot, finely chopped, 2 tbsp peas / matar, 5 beans, finely chopped, ¾ tsp garam masala, ¾ tsp salt, 1½ cup water, 2 tsp lemon juice
INSTRUCTIONS
– Firstly, take 1 tsp ghee in a pan and roast 1 cup vermicelli.
– Roast on low flame until it turns golden brown. you can use roasted vermicelli in place. however, i still recommend roasting for non-sticky pulao. keep aside.
– In a small blender take handful coriander, mint and 1 chilli.
– Blend to smooth paste adding water as required. keep aside.
– In a large kadai, heat 2 tbsp ghee and saute 2 bay leaf, 3 pod cardamom, 1 inch cinnamon, 4 clove, 1 star anise, 1 tsp cumin and 15 whole cashew.
– Roast on low flame until spices turn aromatic and cashew turn crunchy.
– Now add 1 onion, 1 tsp ginger garlic paste and saute well.
– Further add ½ capsicum, ½ carrot, 2 tbsp peas and 5 beans.
– Stir fry for 2 minutes without overcooking vegetables.
– Add in prepared masala paste, ¾ tsp garam masala and ¾ tsp salt.
– Saute well until all spices are well combined.
– Pour in 1½ cup water and get the water to a rolling boil.
– Add in roasted vermicelli and give a good mix.
– Cover and simmer for 7 minutes or until water are absorbed completely.
– Now mix gently, making sure vermicelli is well cooked.
– Cover and rest for 5 minutes. this helps to get non-sticky semiya.
– Finally, just before serving vermicelli pulao, squeeze 2 tsp lemon juice.